Château de L’Abbaye 2009

The eSTATe Château de

L’Abbaye is a beautiful 11th

century abbey owned by

Arnaud de Raignac and his

wife, Valerie. Arnaud’s family

have lived here since the 15th

century. The vineyards are

planted at the highest point in the Entre-Deux-Mers

around the Butte de Launay, and overlook some of the

prettiest landscape in France.

Château de L’Abbaye 2009 Bordeaux Supérieur AOC, France

The WINe “2009 is the best vintage Bordeaux has ever

produced.” (Decanter) ‘Supérieur’ on the label means an

even bigger step up in quality — the ripest grapes from

select vineyards. That step up becomes giant leap in the

hands of top wine consultants Stefano Chioccioli and Paul

Bordes. A serious expression of this incredible vintage,

Château de L’Abbaye was aged 6 months in fine French

oak. Merlot-rich with sweet black cherry and chocolate.

The ReGION Bordeaux makes around one

in eight bottles of French wine. Some of it is

considered the world’s finest and is highly

sought-after by connoisseurs and collectors.

The word ‘Bordeaux’ is a derivative of ‘au bord

de l’eau’ meaning ‘along the waters’ — and

it’s no coincidence that the highest quality

vineyards are those nearest to either the

Dordogne or Garonne rivers. Entre-Deux-Mers

The FOOd To bring out the wine’s

flavors, decant an hour before serving.

Then, pair with classic French cuisine:

pot au feu (French beef stew), pan-fried

breast of duck or flame-grilled steak and

haricots verts (green beans). You can even

enjoy it at lunchtime with a baguette

and some hearty cheeses.

Appearance Mid ruby-red color.

Aroma Plum, black currant and licorice.

Taste Smooth and rounded with ripe

plum and notes of cassis. Six months

in oak adds classic cigar box notes.

Enjoy to 2015.

Winemaker’s Notes

64˚FRooM TEMP

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To order more, please call 1-800-649-4637

or visit laithwaiteswine.com. Wine code: 0216209Due to our preference for small-production wines, the vintage on the bottle may differ from this tasting note.

Duca di Cardino 2009 Chianti DOCG, Italy

The WINe In the Middle Ages, Orazio Barbanera

defeated the Florentines in a skirmish that took place in a

field of artichokes, earning him the title “Duca di Cardino”

(“The Duke of Artichokes”). Centuries later, the Barbanera

family is still winning acclaim — this time, for their wines.

Chianti is Italy’s best-known red, and the Sangiovese

grapes in this classic come from a few of the region’s

premium vineyards. Enjoy textbook cherry flavors.

The ReGION Ah, Tuscany … land of rolling hills,

villas and (for many wine lovers) confusion. Here’s

the breakdown: Sangiovese is Tuscany’s king red

grape, used in Chianti and sought-after reds like

Brunello di Montalcino. Chianti, a subregion of

Tuscany, holds premium DOCG status (Italy’s highest

quality indicator). Only fruit grown in these top

vineyards are permitted in wines labeled ‘Chianti.’

The esTaTe

The Barbanera family have

been crafting delicious

wines since 1938. Today,

they’re still going strong,

with seventh-generation

winemaker Simona Barbanera in charge in the cellar.

Their winemaking recently lept forward in quality with

new, state-of-the-art temperature-control equipment,

ideal for fermenting their top reds.

Tuscany

WITh fOOD Thanks to a string of great

vintages, Chianti quality is sky-high — now

is the time to try it. At home in Tuscany,

winemaker Simona enjoys Duca di Cardino

with the local salami and wild boar ragù.

At home with your family, pair it with a

heaping bowl of penne arrabbiata or a

hearty sausage lasagne.

appearance Bright scarlet in the glass.

aroma Ripe cherry with subtle

violet and spice notes.

Taste Layers of classic black cherry and

chocolate. Pleasing, food-friendly tannins.

Enjoy to 2015.

Winemaker’s Notes

64˚FROOM TEMP

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The ReGION Argentina’s vineyards follow the

Andes Mountains north to south. This is essential,

as rain is scarce and growers rely on melting

snow for irrigation. While the country is still only

the world’s fifth-biggest producer of wine, it’s

considered a sleeping giant that is just waking up

... as is the world, to the quality and value now on

tap. Mendoza, the epicenter of the country’s wine

industry, is home to some of the finest Malbec of all.

Mendoza

The WINe Prized for its deep, black fruit flavor and

velvety, ripe tannins, Malbec is the talk of red wine and

steak lovers everywhere. This 100% prime Reserve is

from the talented Opi Sadler (whose peers call him The

Magician). Aged 15 months in French and U.S. oak and

released to silver-medal acclaim at the 2011 Wines of

Argentina Awards. Opi’s on a trophy streak: his regular

Malbec also won silver at last year’s Decanter awards.

The GRAPe Malbec was once

more common in France’s Médoc

than Cabernet Sauvignon. Today,

at home in southwest France, it

makes dark and very tannic reds.

But Argentina’s bright sunshine

and altitude (the higher the

better) ripen those tannins to perfection and help make

Argentinean Malbec the ultimate steak wine (and one of

the most sought-after reds of the moment).

J Opi Reserve Malbec 2009 ‘The Magician,’ Mendoza, Argentina

WITh fOOd Malbec’s mass of dense, dark

(but fresh) fruit cloaked in mocha spice make

it a great choice for a juicy filet or prime rib,

hearty stews or mature cheeses. If it’s not quite

dinner time, its velvety smooth mouthfeel mean

it’s delicious served in a big glass on its own.

Appearance Intense purple red.

Aroma Inviting blackberry, cherry

and rich coconut spice.

Taste Velvety, concentrated black fruit

and spicy plum with a hint of vanilla

and smoky oak. Enjoy to 2016.

Winemaker’s Notes

64˚FROOM TeMP

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Silverstrike Cabernet Sauvignon 2010 William Knuttel Selection, California

The WINe For decades, Bill Knuttel was the genius

behind some of California’s top wineries — names like

Saintsbury and Chalk Hill, whose reds are some of the

most sought-after around. Today, he’s making his own

reputation with a range of wines showcasing his name

on the label (which means he’s even more finicky about

quality). Silverstrike is classic California Cabernet: ripe

tannins frame dark red fruits, with a touch of vanilla.

The vINeyardS Ninety percent of

all American wine grapes are grown in

California, and with a cache of prime

vineyards dotting the varied landscapes, it’s

the place to head for top-notch Cabernet.

For his limited-edition Silverstrike, Bill visited

favorite growers in premium Lodi and the

Sacramento Delta regions.

California’s Wine Appellations

The WINemaKer A long-time

favorite with Laithwaites Wine

customers, Bill’s no stranger to

premium Cabernet. He’s even held

office as president of the prestigious

California Cabernet Society.

While Bill’s first love may be wine,

he’s also a precious metals buff — in fact, it was

his love for silver that inspired the name ‘Silverstrike.’

A fitting moniker for this excellent discovery.

WITh food Cabernet Sauvignon loves

to be paired up with a rich, meaty dish.

Bill’s favorites include roasted beef

tenderloin, grilled steak au poivre or a

robust tomato sauce over linguini. For

something lighter, a hunk of aged cheese

(think Parmesan or Gouda) with a bit of

crusty bread would also be delicious.

appearance Deep ruby.

aroma Red and black fruit,

with delicate hints of vanilla toast.

Taste Great structure — balanced notes of

raspberry, cherry and black currant with a

smooth, easy-drinking finish. Enjoy to 2014.

Winemaker’s Notes

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Villa Masetti Pinot Grigio 2010 Veronese IGT, Italy

The WINe Pinot Grigio has long been one of Italy’s

most important white grapes. And in a short period

of time, it has become one of the most popular

grapes here in the United States, thanks in part to its

instantly appealing characteristics. Here’s your delicious

example from Italy’s mountainous northeast — the

place to craft cool-climate-loving wines. Full of lively

stone fruit and citrus flavor, this is a perfect aperitivo.

The ReGION Italy’s top Pinot Grigios are now

acknowledged as world-class wines — and for the

very best, you head northeast to cool-climate

havens like the Veronese wine zone, near the city

of Verona. “Air-conditioned” is how the locals

describe their pristine, mountain-ringed vineyards,

where the Alps and the Adriatic create ideal

conditions for crisp, zingy whites.

The esTaTe Villa Masetti,

near the shores of Lake Garda,

was founded in the late 1700s

and has been owned by the

Biscardo family since 1837. It may

be steeped in tradition, but it’s

also at the forefront of modern

winemaking. Current boss Maurizio Biscardo (enjoying

a chilled glass of Villa Masetti above) loves working with

other growers to promote the region’s wines.

Villa Masetti

WITh FOOD This classic Pinot Grigio

has a really fresh character, owing to its

fruit being handpicked in the cool Verona

morning and then cold-fermented to retain

all its naturally racy flavors. With subtle

notes of almonds, melon and enticing spice,

it’s delicious with crudités, linguine (with

cream and Parmesan), or seafood risotto.

appearance Bright, pale lemon.

aroma Delicate notes of almond,

fresh melon and sweet spice.

Taste Elegant citrus and green apple

flavors with hints of aromatic herbs.

Enjoy to 2013.

Winemaker’s Notes

44˚FWELL

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Sunday Bay Sauvignon Blanc 2010 Marlborough, New Zealand

The WINe Intensely aromatic Sauvignon Blanc is one of

the world’s most refreshing wines. France’s Loire Valley

may be its spiritual home, but it’s at its most thrilling in

Marlborough, where you’ll find a mouthwatering, hugely

aromatic style — “one of the world’s great flavor-for-

money whites,” says Wine Spectator. Sunday Bay is your

classic example. Get ready for an invigorating blast of

tropical fruit and fresh-cut grassiness. Serve chilled.

The ReGION Along the banks of the Wairau

River, on the tip of New Zealand’s South Island,

Marlborough’s warm days, cool nights and

alluvial (stony) soils produce the perfect balance

of pure fruit flavor and crisp, refreshing acidity —

so beloved by Sauvignon lovers, many refuse to

drink anything else!

The LaBeL The Pohutukawa

tree is one of New Zealand’s

most recognizable indigenous

plants. It’s affectionately known

as “The New Zealand Christmas

Tree,” thanks to the brilliant

scarlet blooms that blanket

its branches in December. Like grapevines, it thrives in

quick-draining, mineral-rich soil, so you may see them

dotting the landscape at local vineyards.

Marlborough

The fOOd Easy to sip on its own, Sunday

Bay also tastes fantastic with simple white

fish, chicken and pasta dishes (go for pasta

with a light cream or olive oil-based sauce).

Make sure the wine’s nicely chilled — 45

minutes in the fridge should do it — to really

draw out its zingy citrus character.

appearance Clear, pale yellow.

aroma Brimming with stone fruit and guava,

plus classic lime and gooseberry notes.

Taste Green nettle underpinned by black

currant and passion fruit. The finish is clean,

with hints of wet stone. Enjoy to 2013.

Winemaker’s Notes

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Raymond Chardonnay 2009 Napa Valley, California

The WINe From one of Napa’s oldest wineries and

one of California’s biggest winemaking talents, this rich,

barrel-aged Chardonnay celebrates the old and the new:

it’s the delicious follow-up to Raymond Estate’s special

2008 Reserve (commemorating the 75th anniversary of

the repeal of Prohibition). It’s also one of the first wines

to kick off this top estate’s exciting new chapter with a

legendary new owner at the helm. Read on ...

The ReGION Some of the world’s best

Chardonnay comes from Napa, where it’s made

in a variety of styles — from crisp and refreshing

to rich and oaky. At the valley’s southern end, the

Raymonds’ vineyards are exposed to cool winds

and fog from the Pacific and San Francisco Bay

— ideal for producing rich, yet elegant wines.

The esTaTe The recipe for

great Chardonnay: start with

Raymond, one of Napa’s most

historic estates. Spice things

up with visionary new owner

Jean-Charles Boisset, head of a

top house in Burgundy (home to

the world’s most famous Chardonnay). Steal California

expert Stephanie Putnam (inset) and head for premium

Napa vineyards. The result: this rich, ripe white.

Napa Valley

WITh fOOd This is a fantastic dinner

party white — when we last visited

Raymond owner Jean-Charles, he put

this gem up against some of his family’s

finest white Burgundy (and it more than

held its own). Serve with creamy pastas,

simple roast chicken or poached salmon

with caper butter sauce.

appearance Bright gold in the glass.

aroma Billowing honeysuckle and orange,

with notes of stone fruit.

Taste Crisp pear, apple and lemon

flavors with a smooth vanilla finish.

Enjoy to 2014.

Winemaker’s Notes

52˚FlIghTly ChIllEd

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Palacio de Menade 2010 Rueda DO, Spain

The WINe Rueda is really fashionable right now.

Made from Spain’s electrifying Verdejo grape,

winemaker Ricardo Sanz also chose Viura and a dash

of Sauvignon Blanc to add even more flavor intensity.

Past vintages of Ricardo’s Palacio de Menade have been

rated “excellent value” by Robert Parker. Rate the 2010

for yourself: light citrus and herbal notes make it a

perfect apéritif (a refreshing alternative to Sauvignon).

The ReGION Grapes have grown in hot, dry Rueda

since the 10th century, but it’s only recently that

the northwestern region has realized its potential

to make world-class dry whites. Modern techniques

have been used to preserve the refreshing citrus

character of Rueda’s signature grape Verdejo, a

quick-oxidizing variety that produces sherry-like

aromas when left alone.

The faMIly Speaking of ratings,

Ricardo Sanz’s wines have also

appeared on the list at El Bulli,

the restaurant ranked No. 1 in

the world three years in a row by

Restaurant magazine. But Ricardo

isn’t on his own ... the Sanz family

have made wine in Rueda since 1870. Sixth-generation

Ricardo is known for his use of cool fermentation, a

technique used to preserve aroma and flavor.

Rueda

WITh fOOD You may have a hard

time deciding how to enjoy Palacio de

Menade! Aside from being a delicious

apéritif, it also makes for an excellent

dinner party wine — especially when

serving raw oysters, grilled white fish or

authentic seafood paella (a Sanz family

favorite).

appearance Light straw with green glints

aroma Grapefruit and gooseberry

with hints of grass and pineapple.

Taste Light-bodied and juicy,

with citrus and herbal flavors.

Very clean and crisp. Enjoy to 2013

Winemaker’s Notes

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Château de L’Abbaye 2009